Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-06-17
ehold.

Those who have laughed over the
trouble of Pickwick and the widow who
wilfully misconstrued his sensible order
for chop and tomato sauce into tender
love passages will appreciate the good
sense that prompted this order when
they are once initiated into the mystery
of preparing so dainty dish. If Ser
geant BuZfuz had been thoroughly &C
quainted with the toothsomeness of this
combination he would never have wasted
logic in the effort to prove that so SEN
sible an order could have emanated from
g love sick swain, or that any maudlin
sentlmentalist would desire such savory
diet.
The very mention wakens interest and
that once enlisted the directions will be
carefully studied. Imprimis, select the
tenderloin chops of spring lamb Should
there be any woolly mem orane adhering
remove it carefully as that gives q
peculiar flavor which is disagree
able; season them with pepper and
salt, then dip in to egg which is
mixed thoroughly. After every part is
covered dredge with fine bread crumbs,
let them stand few moments, and then
put into frying pan with plenty Of lard
hot enough to brown bread crumb, let
them fry six minutes, turning often, and
send to the table Immediately on a hot
dish.
Now for the celebrated sauce: One
quart of canned tomatoes, two table
spoonfuls of butter, the same of flour,
eight cloves, q small slice of onion, one
teaspoonful of salt, one-third of tea
spoonful Of pepper. Cook the tomatoes,
the onion and the Glove ten minutes.
Heat the butter in small frying pan;
add the -four and stir over the fire till
smooth and brown. Then stir into the
tomato and cook two minutes, afterward
adding the salt and pepper and rubbing
through sJrainer fine enough to keep
back the seeds. In using -four one must
be governed hy the fiuidity of the to-
matoes, and when this sauce is made its
use is not confined to chops, but can be
served with fish, macaroni, and various
other dishes.
American housekeepers are prone to
demand the best cuts of meat, but these
are not always sttainable, and on the
score of economy their purchase is not
always justifiable. Tough meat and
fowls are often trial, and g bit Of wis
dom gathered from an old housekeeper's
experience may be acceptable.
Put on to boil in kettle as usual. In
stead OF tie usUG' cover. tin DEF that
will Just fit he top is used. Fill the pan
nearly full OF cold water and replenish
when it gets hot. Boil unit, the meat
drops from the zones. Slow boiling is
better than fast. The idea is this: The
steam from the kettle, instead of passing
into the air, ss is usual when cooked with
the cover on, condenses on the bottom of
the pan and drops back into the kettle,
so long as the water does not boil in the
pan.
When done, skim out into deep dish,
remove the bones, boil down the liquor
and add to the meat, cover with q plate
and put on weight. When cold cut in
slices.
Not many days since, remarking TO
friend that "bresd-msking in the home
seemed to be q lost art" the assurance
was given with proof that yet one woman
could make bread. This friend was kind
enough to give the process, and in turn
these directions are submitted to
the Ireader: Take two quarts of -four,
one teaspoon of salt, and pour into well
IN the center one pint of scalded milk in
which half yeast cake has been dis
solved; set the sponge overnight, and
be sure and make up the bread before the
yeast has consumed all the -four; ii you
are hurried in other matters, stir in lit